GoodMills Innovation to showcase clean label bakery solutions at südback 2026
GoodMills Innovation will present a range of functional raw materials for the artisan baking sector at südback 2026, held in Nuremberg from 24 to 27 October. The Hamburg-based cereal ingredients specialist will organise its stand around three themed areas covering protein and fibre enrichment, natural recipe formulation and production efficiency.
Protein and fibre enrichment for range extensions
Under the banner “Naturally refined. Authentic in taste. Made for the trade,” the company will focus on ingredients designed to support nutritionally enhanced product ranges without compromising taste or processability. GoWell® Tasty Protein, a blend of fava bean, yellow pea, sunflower seeds and wheat, is aimed at light-coloured baked goods such as spelt-skyr protein bread.
SCHNEE DINKEL, a finely milled spelt wholegrain concentrate combined at around 16 per cent with refined spelt flour, is positioned to address wholegrain demand while producing lighter, open-pored loaves that retain the nutritional properties of wholegrain. For fibre-fortified applications, SNOW Prebiotic Fibres, a flavour-neutral blend drawn from seven fibre sources, will be demonstrated in cookies at the stand.
Modular system targets dough stability
The Slow Milling range forms the basis of the company’s second themed area, described as a modular system of natural mono-components intended to give bakers specific control over freshness retention, dough stability and related properties. Slow Milling NATURFRISCH Goldgranulat is presented as delivering consistent, demonstrable freshness retention in production settings.
GoodMills Innovation will also demonstrate Ferment’tic, used on site to produce a baguette with an open, glassy crumb structure that can be either part-baked or freshly baked as required. The modular range is further extended by Slow Milling Vitalweizen 1-10% and Slow Milling Dinkel-Backferment.
Efficiency gains in production
The company’s third focus area addresses process efficiency. GOOD NatureRelax, launched this year, is designed to counteract the tendency of wheat doughs to “snap back” after shaping, with the company citing a reduction in kneading time of up to 15 per cent.
For bakeries managing dust and cleaning cycles, the TIP-TOP Ultra Clean solution offers low-dust release flours based on wheat and rye, said to reduce fine dust content by up to 80 per cent and extend cleaning intervals. SMART Spelt, a high-protein spelt flour, is aimed at compensating for harvest-related quality fluctuations, producing extensible doughs with increased fermentation stability while requiring only a spelt flour declaration.
About GoodMills Innovation
GoodMills Innovation develops clean label ingredients based on cereals and pulses for the food, bakery, snack and nutraceutical industries. The company is part of GoodMills Group, one of Europe’s largest milling group. Its aims span consumer health benefits, such as selected dietary fibres and improved Nutri-Score ratings, plant-based meat substitutes for sustainability, and production cost savings for manufacturers.
GoodMills Innovation at südback 2026
GoodMills Innovation will be located in Hall 7, Stand 7D31, at südback 2026, where visitors will be able to sample products from all three themed areas and discuss applications with the company’s technical experts.
